Lightening up spinach/chickpea fritters

Have an amazing spinach/chickpea fritter recipe. They are SO tasty, but highly caloric. Is there a way to use less oil, or to bake them so we can enjoy them more often? Hopefully without compromising on taste/texture.

I only bake my fritters ,felafel,bean or veggie patties and it works well. What I do suggest is to preheat the pan with some oil ( I at times put both course black pepper and kosher salt in the oil) add the patties and turn when brown .I start with high heat and turn it down when I turn the patties . I sometimes mist them when out of the oven with oil and sprinkle them with spices.

You might also try replacing the matzoh meal with rice krispies or other puffed rice-type cereal or snack food, so the batter itself if lighter and airier, and beat the egg till foamy, or whip the egg whites and then fold them into the yolk and rest of the ingredients.

yeah really, don't be a tease with the recipe - my mom makes a great oven baked spinach fritter, but due to recent marriages etc. I'm looking for a low gluten version (want to be welcoming and all to the new folks).

You mentioned calories so that is why I brought up the chickpeas.as others have mentioned, if you fry correctly they should not absorb much oil. But if calories are not your issue, and only fat is, then maybe you can spray a sheet pan, and bake them on that, with some more oil spray on top.